Chai, Hindi for “tea,” began millennia ago as a caffeine-free royal spice infusion. Black tea, milk, and sweetener joined in the British colonial era, then spread widely as costs dropped and CTC tea emerged. Today, masala chai appears worldwide in countless variations, from traditional street cups to pumpkin and “dirty” lattes.

Tea pets, born from Yuan Dynasty Yixing clay traditions, are “fed” with leftover tea, deepening their color, gloss, and fragrance. Shaped as dragons, pigs, dogs, or birds, they carry mythic meanings of power, luck, and wisdom, blending symbolism, playful function, and personal ritual into everyday tea ceremonies.

Tisanes, “tea without tea,” are ancient herbal infusions of leaves, roots, flowers, fruits, and spices. Legendary Chinese healer Shennong popularized them as medicine; colonial Americans embraced them post–Boston Tea Party. Today, from TCM remedies to bedtime chamomile and refreshing iced blends, tisanes balance flavor, tradition, and wellness—consult professionals before prescribing your cup.